✦ LIBER ✦

Lactulose as a food ingredient

✍ Scribed by Agustín Olano; Nieves Corzo

Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 71 KB
Volume: 89
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.3694

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Food product models developed to evaluat

Food product models developed to evaluate starch as a food ingredient

✍ Wischmann, B. ;Norsker, M. ;Adler-Nissen, J. 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 131 KB

Probiotics and prebiotics as functional

Probiotics and prebiotics as functional food ingredients

✍ Shih, F. 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 240 KB 👁 1 views

Barley β-glucan is effective as a hypoch

Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods

✍ Hecker, Kari D; Meier, Mary L; Newman, Rosemary K; Newman, C Walter 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 174 KB

Barley contains high levels of soluble dietary Ðbre, including mixed linked 1 ] 3, 1 ] 4b-D-glucans (b-glucan). An extract of b-glucan from waxy, hulless barley containing 56% total dietary Ðbre (TDF) was incorporated into Ñour tortillas, cornstarch pudding and apple granola bars to provide 2 g solu

Dephytinisation of rice bran and manufac

Dephytinisation of rice bran and manufacturing a new food ingredient

✍ Wea-Shang Fuh; Been-Huang Chiang 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 133 KB

Environmental assessment of a new food i

Environmental assessment of a new food ingredient, the fat replacer olestra

✍ Gregory S. Allgood; Drew C. McAvoy; Daniel M. Woltering 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 141 KB

The Economics of Voluntary Traceability

The Economics of Voluntary Traceability in Multi-Ingredient Food Chains

✍ Diogo M. Souza-Monteiro; Julie A. Caswell 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 186 KB 👁 2 views